Sweet Potato Pie Cookies

Is it just me or do you want to enjoy holiday treats with just a little less guilt?

Well with this recipe I’m diving into the holiday spirit with a delicious treat that’s a twist on a classic – Sweet Potato Pie Cookies.

Yep, you heard it right! I’ve transformed the beloved sweet potato pie into bite-sized delights that are perfect for the holiday season.


In this recipe I’ve made a few healthy food swaps so you can savour the season without the guilt.


Swap #1

Almond flour instead of all purpose flour 

Almond flour is a healthier substitute for all purpose flour and all nut flours add a rich flavor to baked goods. Since almond flour is a healthy fat and a good source of protein than regular flours, it will keep you feeling satiated. 

Swap #2

Coconut palm sugar instead of granulated sugar

Coconut palm sugar is my GO TO sugar for baking.  It’s unrefined and doesn’t spike your blood sugar as much. It goes really well in baking or coffee and has a bit of a caramelly taste.  I also used organic cane sugar in the ‘marshmallow’ fluff.

Swap #3

Coconut oil instead of butter

Coconut oil is a great source of healthy fat and butter replacement. It also helps your body to absorb vitamins, nutrients and minerals. Studies also show anti-inflammatory and weight loss benefits from adding Medium Chain Triglyceride or MCT oils like coconut oil.


Sweet Potato Pie Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Baking time 10 minutes
Total Time 30 minutes
Servings 16


Cookie base

  • 1/2 cup coconut oil not melted
  • ½ cup packed coconut palm sugar
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon almond extract optional
  • 1 ¾ cups packed fine blanched almond flour
  • ¼ teaspoon each cinnamon & nutmeg
  • ¼ teaspoon salt

Sweet Potato Pie Filling

  • 1 medium sized sweet potato roasted and cooled (you’ll need 1/12 cups)
  • 1/4 cup coconut palm sugar
  • ¼ cup coconut milk
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves optional

'Marshmallow' Fluff

  • 1 can chickpeas or white beans 15oz
  • 1/3 cup sweetener of choice such as agave, organic cane sugar, or xylitol for sugar-free
  • 1/4 teaspoon cream of tartar for stabilization (optional)


Cookie Base

  • Preheat the oven to 350 degrees. Lightly grease muffin tins.
  • In a large bowl, stir together the coconut oil, sugar, egg, vanilla and almond extract (if using).
  • Stir in the almond flour, baking soda, spices and salt until well mixed.
  • Firmly press 1 tablespoon cookie dough evenly in bottom of each muffin cup.
  • Bake 5 minutes. Cookies will puff up when baking. Cool 5 minutes in pan then use your fingers to make a well in the center of each cookie.

Sweet Potato Filling

  • Meanwhile, in a mixer or food processor add sweet potatoes (measuring 1 1/2 cups). Add remaining ingredients and mix well.
  • Place about 2 teaspoons sweet potato filling on center of each cookie, and spread in each cup to within 1/4 inch of edge. Bake 8-10 minutes or until edges are golden brown. Cool for 10 minutes in pan; run a knife or spatula around edge of each cookie cup to loosen.

'Marshmallow' Fluff

  • While cookies are baking, make marshmallow creme. Open can of chickpeas, draining just the watery part into a stand mixer or a large mixing bowl. You should have about 1/2 cup chickpea liquid. (Save the beans for later).
  • Add all other ingredients, and beat with an electric mixer or in a stand mixer for 9-11 minutes. (Important! It’s going to be thin for a bit so don’t fret. Eventually at around 9 minutes it will begin to thicken.)
  • Add fluff to a resealable food-storage plastic bag. Cut off one bottom corner; squeeze small dollop of frosting on top of each cookie cup.
  • Cover and refrigerate any marshmallow creme leftovers. It separates overnight, but re-beating works perfectly.
  • Store cookies in an air tight container for up to 5 days.


If you try the recipe let me know how it went!


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